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An Oasis Moment: Mom’s Chicken Noodle Soup

Posted by Elise Mitchell on October 31, 2014

I am firstly a yogi by profession and by passion. One of the supreme focuses and goals of a yoga practice is to find balance in all things – the body, perceptions, lifestyle, discernment. So… to be true to my path, I decided it might be healthy to present a recipe that might not fit the healthiest of the “healthy” models… for once. To be sure, a healthy life cannot be sustained by the ‘perfect’ diet. A healthy lifestyle is about what feeds us but not necessarily (or not exclusively) about food. Remember when you were a kid and playing with friends took precedent over coming in for dinner? Your mom had to demand that you come inside and, even then, you ate half of what you should have just to get back out to play some more. Or when you were in love and food was the last thing on your mind? It was something else entirely that fueled you! Food might be a part of the puzzle but sustenance is complex and multidimensional. So this week in the field, we focused on using food to evoke comfort in a way that is balanced – to conjure positive memories, bring us together as friends, family, or community. For me, nothing brings comfort like my mom’s chicken noodle soup. So put down the kale chips and try this recipe out! I hope it warms your belly and heart like it does mine!

1 packet skinless/boneless chicken thighs, cut into small pieces
1 packet skinless/boneless chicken breasts, cut into small pieces
2 onions, diced
3 cloves garlic, minced
5-6 stalks celery, small chop
6 carrots, small chop
6 liters chicken broth
10 potatoes, peeled and cubed
Chicken bouillon cubes
3 small packets (or two large) Grandma’s Egg Noodles
Salt & pepper
Celery Salt
Onion salt

  1. Cook noodles in salted water until semi-cooked. Drain, rinse, and set aside.
  2. Using a large stock pot, sauté chicken in a couple tablespoons oil, salt, pepper over medium-high heat for 2-3 minutes. Pour in 1 liter of broth and continue to cook chicken for another minute.
  3. Add 2nd liter of broth. When liquid begins to simmer, add onion, garlic, carrots, and potatoes to pot. Cook until carrots are tender.
  4. Add remaining broth (5-6 liters total—use your discretion) and add celery, noodles, 2 more bouillon cubes, salt and pepper, celery & onion salt to taste. When liquid starts to boil, bring heat down to medium-low.
  5. Taste soup to see if there is anything more you need to add – salt, pepper, an extra bouillon cube or 4. Parsley or oregano could be a slight twist to try out. Serve and Enjoy!!

Food is our common ground, a universal experience.
—James Beard, American Author

Elise Mitchell is the Health and Wellness Coordinator for Second Nature Entrada. To learn more about Second Nature for Adults contact one of our admissions counselors.


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